Directions

1. Cut acorn squash in half, and place face down on a lightly oiled cookie sheet. Bake at 350° for about 30-40 minutes, until squash is soft when checked with a fork. Set aside to cool.
2. In a large soup pot, turn heat to medium-high. Add the coconut oil. When melted, add the chopped onions. Stir and cook about 2 minutes.
3. Add the minced ginger and garlic, stir. Add the curry powder, cinnamon, salt and pepper and stir, being careful not to let it stick or burn. If needed, add a little more coconut oil. Cook until the onions become translucent, about 3 or 4 minutes, stirring.
4. Add the vegetable stock, cubed sweet potatoes, thyme and bay leaf. Bring to a boil, reduce heat and cover pan. Cook about 15 minutes, until the potatoes are soft when poked with a fork.
     
5. While the potatoes are cooking, remove seeds from squash with a spoon. Cut or pull the skin off the acorn squash. Cut the squash into large chunks.
6. Remove bay leaf from the potatoes. In a blender in batches, add the cooked potatoes and the stock, along with the pieces of squash, the coconut milk and optional 1 cup of the greek yogurt. Save the rest of the yogurt for garnish. Blend thoroughly. Adjust the thickness with the coconut milk and if needed add a little water, but not much. Keep soup fairly thick.
7. Add the soup into a second pot, add the wine, tamari and lemon juice, stir and simmer an additional 5 minutes.
8. Top each bowl of  soup with a dollop of yogurt and minced fresh parsley.